Glazed Turnips and Parsnips

To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.

Ingredients

2 pounds turnips, peeled and cut into 1/2-inch-thick wedges

1 pound parsnips, peeled and cut into 1/2-inch slices

1 1/2 cups frozen pearl onions

2 teaspoons kosher salt

3 tablespoons cane vinegar, divided*

2 tablespoons butter

2 tablespoons olive oil

1 (3-inch) cinnamon stick

1 bay leaf

1/4 teaspoon dried crushed red pepper

3/4 cup cane syrup

1/2 cup vegetable broth

How to Make It

Step 1

Bring first 4 ingredients, 1 Tbsp. vinegar, and water to cover to a boil in a Dutch oven. Cook, stirring occasionally, 12 to 15 minutes or until vegetables are just tender; drain.

Step 2

Cook butter and next 4 ingredients in a large skillet over medium heat, stirring constantly, 1 minute or until butter melts and spices are fragrant. Add turnip mixture; sauté 8 to 10 minutes or until lightly browned and tender. Discard bay leaf and cinnamon.

Step 3

Stir in cane syrup, broth, and remaining 2 Tbsp. vinegar, and cook, stirring often, 8 to 10 minutes or until mixture is slightly thickened and vegetables are coated. Add salt to taste.